Gluten-free carob bread
Bread is a daily eating habit, not missing from any balanced Mediterranean diet. The majority of commercial baked goods have an increased content of sugars, preservatives, and sodium. This bread is suitable for people with celiac disease and those who like the sweetest flavours.
Materials:
900 g Gluten-free flour
100 grams of carob flour
3 tbsp. seeds (flaxseed, chia)
2 tsp. yeast powder
1 tbsp. Ol-eve Pine Tree honey
1 ½ tsp Sea salt Ol-eve Family Estate and Products
850 grams of warm water
Execution:
– In the bucket of the mixer we put the salt, honey, and water. Stir with the whisk until smooth
– Add the flour and mix first with a fork and then on the hook of the mixer for 5 minutes until you get a fairly sticky dough
– Cover with cling film and let our dough rest in a warm place for 2 hours until it doubles in size
– Preheat the oven to 200 degrees Celsius air heat
– Pour half the dose in a pan with parchment paper (the texture will be very sticky so we help it take the shape of a round loaf with the mariz.
– Cut the dough into a cross shape
– Bake on the middle grill for 40 minutes, repeat the process for the other half of the dough in the same way or in an elongated cake pan again with parchment paper
– The bread swells a lot so we avoid putting both pieces of bread in the same pan
Nutritional analysis / 1 slice of bread:
– Calories: 100kcal
– Carbohydrates: 21gr
– Fat: 0.7gr
– Protein: 3,6gr
– Edible fibers: 4.8gr